Cooking Mode: Rasmalai

Step 1 of 5

Curdle 3 cups boiling milk with lemon juice, strain whey, rinse, and knead chenna smooth; shape into small flattened discs.

Step 2 of 5

Boil discs in 0.5 cup sugar and 3 cups water for 15 minutes until doubled in size.

Step 3 of 5

Simmer remaining 2 cups milk with remaining 0.5 cup sugar, saffron, and cardamom powder until reduced by half.

Step 4 of 5

Squeeze sugar syrup gently from soft discs and submerge into warm thickened milk.

Step 5 of 5

Chill in refrigerator for 3 hours, garnish with chopped pistachios, and serve.